Whether you're cooking turkey, chicken, or duck, most home-chefs focus on the brining, marinades, and seasonings.

That's all fun, but there's a more important step to getting the perfectly roasted results you desire...

TRUSSING

Trussing keeps the legs and wings close to the body to prevent hot air from circulating inside the cavity for a juicier, more even cook.

Traditionally, people have used butcher's twine to truss a bird.

But after 3 miles of twine, slimy hands, and a chicken leg still on the loose, this technique seems more hassle than it's worth.

We've got the perfect solution...